Spaghetti Squash Toss

From our local store.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1  medium spaghetti squash
• 1 1⁄2 cups fresh broccoli florets, cut into bite-sized pieces
• 1  cup  fresh  sliced mushrooms
• 2  tablespoons water
• 2  cups  peeled & cubed zucchini
• 1 (14 1/2ounce) can Italian-style diced tomatoes, drained
• 1⁄2 teaspoon salt
• 1⁄2 cup  lite  Italian dressing
• 1⁄4 cup  shredded parmesan cheese

Directions

1. Pierce squash 6-8 times with a sharp knife.
2. Place on a microwave-safe plate and microwave on HIGH for 7 minutes.
3. Turn squash then cook another 7 minutes.
4. Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
5. Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
6. Cover and heat on HIGH for 2-3 minutes.
7. Add zucchini and cook 2 minutes.
8. Let stand 5 minutes and drain.
9. In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
10. Halve squash lengthwise and remove seeds.
11. Using a fork, separate squash into strands.
12. Stir into broccoli mixture.
13. Top with Parmesan cheese.